Red Lobster Biscuits Recipe: Red Lobster’s Cheddar Bay Biscuits aren’t just your average bread basket filler—they’re a full-on obsession. If you’ve ever been to Red Lobster, you already know these biscuits don’t even make it through the appetizer round. Fluffy, cheesy, garlicky, and perfectly buttery, they hit all the right notes. These biscuits are so popular that the restaurant chain started selling them as boxed mixes due to overwhelming demand. But nothing beats the flavor of a fresh, homemade version straight from your oven.
What makes them so special? For starters, the cheddar cheese. It melts into the dough, creating gooey pockets of flavor in every bite. Add a generous hit of garlic and parsley butter on top, and you’ve got something that’s more than just a side—these biscuits are the main event. Whether you’re making them for dinner, a holiday gathering, or just because, they always steal the show.
People love them not just for the taste, but for the warm, homey comfort they bring. They’re nostalgic, indulgent, and surprisingly easy to make. You don’t need to be a pro baker to nail this recipe, and that’s another reason why they’ve captured the hearts (and taste buds) of millions.
The Secret Behind Their Fluffy, Cheesy Goodness
Ever wonder why Red Lobster’s biscuits are so fluffy? It comes down to technique and ingredients. The use of cold butter or shortening mixed into the flour helps create steam as the biscuits bake, giving them that light, airy texture. Then there’s the buttermilk—or a DIY version using milk and lemon juice—which adds tang and helps the dough rise beautifully.
And let’s not forget the cheese. Sharp cheddar adds a depth of flavor that milder cheeses can’t match. When the biscuits are baking, the cheese melts and creates those golden edges that are irresistibly crispy and savory.
The real magic, though, is in the garlic-parsley butter brushed over the biscuits right after they come out of the oven. That’s what gives them their signature finish. It seeps into the warm dough, infusing every crumb with garlicky, buttery goodness. That final brush transforms a good biscuit into a great one.
Ingredients You’ll Need
Basic Dry Ingredients
Let’s start with the foundation. To get that classic biscuit texture, you’ll need:
- All-purpose flour – It’s the base of the biscuit and gives the right structure.
- Baking powder – This helps the biscuits rise and become fluffy.
- Baking soda – Adds just enough leavening to interact with the buttermilk.
- Salt – Enhances all the other flavors.
- Sugar (optional) – A pinch helps round out the savory flavors, but you can skip it if you want a strictly savory biscuit.
These ingredients are pantry staples, so you likely already have most of them. Getting the ratios right and mixing them gently is key to making fluffy biscuits rather than dense ones.
Dairy & Fat Components
The secret to tender, rich biscuits? Fat and dairy.
- Cold butter – Cut into small cubes, butter is worked into the flour to form tiny pockets that melt during baking. This is where the flakiness comes from.
- Buttermilk – Tangy, rich, and full of moisture, buttermilk activates the baking soda and makes the dough soft. No buttermilk? Use regular milk with a tablespoon of lemon juice or vinegar to mimic the acidity.
Butter and buttermilk not only add flavor—they also help create the perfect crumb. Using cold butter is especially important. When the cold butter melts in the oven, it releases steam, which helps puff up the dough and makes the biscuit flaky and tender inside.
Flavor Boosters and Add-ins
Now let’s talk flavor. Red Lobster biscuits are famous for their extra punch of taste, and here’s where that comes from:
- Shredded sharp cheddar cheese – The star of the show. It melts beautifully and adds richness.
- Garlic powder – Adds the iconic garlicky flavor without overpowering the dough.
- Dried parsley flakes – A subtle herbal note that pairs beautifully with cheese and garlic.
- Butter + garlic for topping – Melted butter combined with more garlic powder and parsley is brushed over the hot biscuits after baking.
This combination of cheese, garlic, and herbs is what gives these biscuits their addictive flavor. You can tweak the amounts to match your personal preference—go heavier on garlic if you like them extra punchy or add other herbs like thyme or chives for a twist.
Kitchen Tools You’ll Need
Essential Baking Equipment
Before diving into the recipe, let’s make sure you have the right tools. You don’t need fancy gadgets to whip up Red Lobster-style biscuits, but a few basic kitchen items will make the process smooth and enjoyable.
- Mixing bowls – You’ll need at least two: one for dry ingredients and another for wet. If you’re prepping garlic butter separately, a small bowl helps too.
- Whisk and silicone spatula – A whisk blends the dry ingredients evenly, and a silicone spatula is perfect for folding the dough gently without overmixing.
- Pastry cutter or fork – If you want the flakiest biscuits, you’ll need to cut the butter into the flour. A pastry cutter is ideal, but a fork or even your fingertips can do the trick.
- Baking sheet – Use a standard-size baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
- Measuring cups and spoons – Accurate measurement is key to fluffy, balanced biscuits. Don’t eyeball it!
- Oven mitts – Safety first! Those trays get hot.
Most home bakers already have everything needed for this recipe, and it’s a perfect beginner-level baking project because it requires no special machines or kneading.
Optional Tools for Ease
While not essential, these tools can enhance your biscuit-making experience:
- Ice cream scoop or large cookie scoop – Perfect for portioning out equal-sized biscuits with ease. This helps them bake evenly and look uniform.
- Grater – Freshly grated cheddar cheese melts better and adds more flavor than the pre-shredded kind.
- Brush – For that finishing garlic butter glaze, a silicone or pastry brush ensures every biscuit is fully coated.
Having the right tools isn’t just about convenience—it also helps you nail the texture and appearance of the biscuits. A little preparation goes a long way toward a bakery-worthy result.
How to Make Red Lobster Biscuits – Step-by-Step Instructions
Step 1 – Preheat and Prepare
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
Step 2 – Mix the Dry Ingredients
In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. Whisk in 1 cup shredded cheddar cheese to evenly distribute it throughout the flour.
Step 3 – Add Wet Ingredients
Pour in 1 cup buttermilk and ⅓ cup melted butter. Stir gently until a soft dough forms — don’t overmix, or the biscuits may become dense.
Step 4 – Form and Bake the Biscuits
Scoop heaping spoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 12–14 minutes until golden brown on top.
Step 5 – Garlic Butter Topping
In a small bowl, mix 2 tablespoons melted butter, ½ teaspoon garlic powder, and 1 teaspoon dried parsley. Brush over hot biscuits right out of the oven for that signature Red Lobster flavor. Serve warm and enjoy the melt-in-your-mouth magic!
Tips for Perfect Biscuits Every Time
Don’t Overmix the Dough
The number one mistake people make when baking biscuits? Overworking the dough. Unlike bread, which benefits from kneading to develop gluten, biscuit dough needs a light hand. Too much mixing or kneading leads to dense, chewy biscuits that fall flat—literally and figuratively.
Here’s how to avoid it:
- Mix the dough only until the flour is absorbed. Some lumps are okay.
- Use a folding motion instead of stirring aggressively.
- Avoid using a mixer—hands or a spatula give you more control.
Let the dough rest for 5–10 minutes before scooping it. This gives the flour time to hydrate and relaxes the gluten, resulting in a softer texture.
Best Cheese for Flavor and Melt
Red Lobster uses sharp cheddar, and for good reason. It melts beautifully, adds a tangy flavor, and gives that gorgeous orange hue to the biscuits. But you can experiment!
Here are some great cheese options:
- Extra sharp cheddar – for more intense flavor.
- Pepper jack – adds a spicy kick.
- Colby or Monterey Jack – for a milder, creamier flavor.
- Gruyère or gouda – great for a gourmet twist.
Whatever you choose, grate it fresh from the block if possible. Pre-shredded cheese contains anti-caking agents that can affect melting and texture.
Variations on the Classic Recipe
Spicy Jalapeño Cheddar Biscuits
Want to crank up the heat and give your biscuits a bold, spicy kick? Jalapeño cheddar biscuits are a fiery twist on the Red Lobster classic. These are perfect for those who love their food with a little extra bite.
Here’s how to do it:
- Finely dice 1–2 fresh jalapeños (remove the seeds for milder heat).
- Fold them into the dough with the shredded cheddar during the mixing stage.
- Add a dash of cayenne or smoked paprika to the dry mix for extra depth.
These biscuits are especially great with chili, BBQ, or scrambled eggs. The jalapeños add a slight crunch and a fresh, zesty heat that pairs beautifully with the melty cheese. If you want a smoky finish, use chipotle powder or smoked gouda instead of regular cheddar. Trust us, this version will disappear just as fast—if not faster—than the original.
Herb & Garlic Twist
Looking for a more elegant, herbaceous take on the Red Lobster biscuit? Try adding a blend of fresh or dried herbs to your dough. Rosemary, thyme, chives, and oregano all work well.
Add about 1–2 teaspoons of finely chopped herbs to the dry mix. For an extra flavor boost:
- Use herb-infused butter for brushing.
- Add a pinch of onion powder or Italian seasoning to the dough.
These herb & garlic biscuits are ideal for dinner parties, holiday spreads, or as a savory brunch side. They’re still comforting and cheesy, but the added herbs elevate them to gourmet status without much extra effort.
What to Serve with Red Lobster Biscuits
Perfect Main Dishes to Pair With
Red Lobster biscuits may be showstoppers on their own, but they’re even better when paired with a great meal. Traditionally served with seafood, they also complement a wide range of dishes.
Here are some delicious pairings:
- Seafood Boil or Shrimp Scampi – Classic combo that makes you feel like you’re dining at Red Lobster.
- Creamy Pasta – Think Alfredo, carbonara, or mac and cheese.
- Grilled Chicken or Pork Chops – The biscuits balance out smoky, savory flavors perfectly.
- Clam Chowder or Lobster Bisque – Dipping a cheesy biscuit into rich soup? Yes, please.
You can also use them as a bread side for family dinners, BBQs, or holiday feasts. Their bold flavor stands up well to saucy or creamy main dishes.
Great for Breakfast Sandwiches Too
Don’t sleep on these biscuits for breakfast! Slice them in half and stuff them with:
- Scrambled eggs and bacon
- Sausage patties and sharp cheddar
- Spinach, egg, and feta for a vegetarian option
Because of their sturdy yet fluffy texture, they hold up well to fillings and make a satisfying morning meal. Make a batch ahead of time and enjoy gourmet breakfast sandwiches all week long.
How to Store and Reheat Your Biscuits
Refrigerating vs. Freezing
Homemade biscuits are best enjoyed fresh, but they can be stored for later if you have leftovers (which is rare, to be honest).
- Refrigerate: Place cooled biscuits in an airtight container. They’ll stay good for up to 3 days.
- Freeze: Wrap biscuits individually in plastic wrap, then store in a freezer bag. They’ll keep for up to 2 months.
You can also freeze the unbaked dough. Just scoop it into portions and flash-freeze on a baking sheet before transferring to a freezer bag. Bake straight from frozen, adding 2–3 extra minutes to the cook time.
Reheating Without Drying Out
To reheat and retain that fresh-baked texture:
- Oven method: Preheat to 350°F. Wrap biscuits in foil and bake for 10–12 minutes.
- Microwave method: Wrap a biscuit in a damp paper towel and microwave for 15–20 seconds. It’s fast but may soften the crust.
For extra flavor, re-brush with melted garlic butter after reheating. This revives the taste and brings back that just-baked aroma.
Common Mistakes to Avoid
Why Flat Biscuits Happen
Nobody wants a sad, flat biscuit. If yours aren’t rising, it’s usually due to one of these reasons:
- Old leavening agents: Baking powder and soda lose strength over time. Always check expiration dates.
- Overmixing: This toughens the dough and prevents rising.
- Warm butter: Cold butter creates steam pockets during baking. Warm butter blends into the dough and kills the fluff factor.
- Wrong oven temp: Too low, and your biscuits won’t puff up. Make sure your oven is fully preheated.
Proper technique and fresh ingredients are key. If you follow the steps and resist overworking the dough, you’ll get tall, fluffy results every time.
Avoiding Greasy or Gummy Texture
Greasy biscuits usually come from too much butter or cheese—or uneven mixing. To avoid this:
- Measure ingredients accurately.
- Keep cheese to about 1½ cups max per batch.
- Distribute butter evenly in the flour—don’t leave large chunks.
If your biscuits are gummy inside, they might be underbaked. Always check for golden edges and a firm base before removing them from the oven.
Healthier Alternatives and Swaps
Gluten-Free Version
Craving Red Lobster biscuits but need to go gluten-free? You’re in luck—these cheesy delights can still be yours with a few simple swaps. Here’s how to make them gluten-free without sacrificing taste or texture:
- Use a gluten-free all-purpose flour blend – Look for one that contains xanthan gum or add ½ teaspoon yourself to help bind the dough.
- Increase moisture slightly – Gluten-free flours tend to absorb more liquid. You may need to add an extra tablespoon or two of buttermilk to achieve the right dough consistency.
- Rest the dough longer – Let it sit for 10–15 minutes before baking to help hydrate the flour.
The end result? Soft, fluffy, cheesy biscuits that are gluten-free and just as satisfying as the original. Whether you have celiac disease or just prefer to avoid gluten, this version delivers big-time biscuit energy.
Lower-Fat Option
If you want to lighten up your Red Lobster-style biscuits but still keep them delicious, you can make a few ingredient adjustments:
- Substitute half the butter with Greek yogurt or light sour cream.
- Use low-fat cheddar cheese or reduce the amount by ¼ cup.
- Try unsweetened almond milk with vinegar as a buttermilk substitute.
While the texture might be slightly different, these swaps will still give you a flavorful, cheesy biscuit with fewer calories and less fat. They’re a great option for anyone watching their intake but still craving something indulgent and comforting.
Red Lobster Biscuit Mix vs. Homemade
Is the Boxed Mix Worth It?
Red Lobster’s biscuit mix is a big hit in grocery stores—and for good reason. It’s fast, easy, and gives you similar flavor in a matter of minutes. But how does it stack up against homemade?
Pros of the boxed mix:
- Super convenient
- Great for busy nights
- Consistent results
Cons:
- More processed ingredients
- Less control over flavor
- Often contains preservatives
While the mix is decent in a pinch, nothing compares to homemade. You get fresher flavor, better texture, and the flexibility to tweak ingredients (like adding jalapeños or extra cheese). If you have 30 minutes to spare, go homemade—it’s worth it every time.
Pros and Cons of Homemade
Pros:
- Fresher ingredients
- Customizable
- No preservatives or additives
- Richer flavor
Cons:
- Requires more prep
- Slightly more clean-up
Still, most people agree the taste of homemade Red Lobster-style biscuits can’t be beat. Once you try it from scratch, you’ll never go back to the box.
Nutritional Information
Calorie Count Per Biscuit
A typical Red Lobster biscuit (homemade style) contains around 160–190 calories. Here’s a rough breakdown based on one biscuit:
| Nutrient | Approximate Amount |
|---|---|
| Calories | 180 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Carbohydrates | 18g |
| Sugar | 1g |
| Protein | 4g |
| Sodium | 350mg |
These values can vary depending on portion size and specific ingredients. Lower-fat or gluten-free versions will differ.
Macronutrients Breakdown
Cheese and butter account for most of the fat and calories, while the flour contributes to carbs. These biscuits are rich and filling—perfect for a treat or special meal. If you’re watching your intake, enjoy one with a lighter main dish or try the healthier swaps we covered earlier.
Red Lobster History: The Biscuit Icon
How These Biscuits Became Famous
Red Lobster introduced its now-iconic Cheddar Bay Biscuits in the early 1990s, and they quickly became the most popular menu item—despite being free. Initially called “freshly baked, hot cheese garlic bread,” they were later renamed to Cheddar Bay Biscuits to reflect their coastal theme.
Since then, these biscuits have become a staple of American dining. Red Lobster even claims they bake over a million of them every day in their restaurants. That’s serious biscuit business.
Fun Facts About Red Lobster
- Red Lobster started in 1968 in Lakeland, Florida.
- The biscuits became such a phenomenon that they inspired their own merch line (yes, really—think socks, T-shirts, and even lip balm).
- In 2012, they launched a biscuit mix so fans could bake them at home.
- Cheddar Bay Biscuits were so loved that in 2020, Red Lobster created a wedding bouquet made entirely of biscuits for a promotion.
Clearly, these aren’t just biscuits—they’re a cultural moment.
FAQs about Red Lobster Biscuits Recipe
Can I make these biscuits without buttermilk?
Yes! Mix ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.
How do I make them crispier on top?
Brush them with butter before and after baking. You can also broil them for the last minute (watch closely!) to get a crispy golden finish.
Can I freeze the dough ahead of time?
Absolutely. Scoop the dough into portions, freeze on a tray, and transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the cook time.
What’s the best cheese substitute?
If you don’t have sharp cheddar, try Monterey Jack, Colby, or even Gruyère for a gourmet twist. Just avoid overly soft cheeses like mozzarella.
How long do the biscuits last?
They’re best fresh, but they’ll keep for up to 3 days in the fridge or 2 months in the freezer. Reheat in the oven or microwave for best texture.
Final Thoughts
Making Red Lobster biscuits at home is more than just a recipe—it’s a way to bring warm, cheesy comfort to your table. They’re quick, simple, and almost impossible to mess up. Whether you’re serving seafood, soup, or breakfast, these biscuits take every meal to the next level.
From their flaky layers to the garlicky butter topping, every bite is pure bliss. Plus, you can customize them endlessly—spicy, herby, gluten-free—you name it. Once you make them from scratch, you’ll realize they’re not just restaurant-worthy… they’re better.
So grab your ingredients, preheat that oven, and treat yourself. You’ve earned it.
